One thing I remember growing up is that my mom used to make zucchini bread a lot, and I loved it! Making this vegan version of my childhood favorite took me right back in time. Adding in the dried cranberries gave it a sweet and tart kick that pairs so well with this type of bread. Almost thought we were not going to get pictures of the final product because I ate a little too much when we first cut it. Hope you enjoy this delicious zucchini bread!
1 cup vegan sugar
1/2 cup applesauce, organic unsweetened
1/2 cup vegetable oil
1 tsp. vanilla extract
1 1/2 cups all-purpose flour, organic unbleached
1 tsp. baking soda
1/2 tsp. baking powder
pinch of salt
1/4 tsp. nutmeg
1 tsp. cinnamon
1 1/2 cups zucchini, shredded
1/2 cup dried cranberries
Method of Prep:
Preheat the oven to 350°F.
In a mixing bowl, combine the vegan sugar, applesauce, vegetable oil, and vanilla. Stir until well combined. Allow the sugar to dissolve.
In a bowl, combine together the all-purpose flour, baking soda, baking powder, salt, nutmeg and cinnamon. Then fold the dry ingredients into the wet ingredients.
In a food processor, chop the zucchini into small shredded pieces. Fold the shredded zucchini and dried cranberries into the batter.
Pour into a greased loaf pan.
Bake in the 350°F oven for 55-60 minutes. A toothpick inserted into the center should pull out clean.
Allow the bread to cool before removing from the pan.
This recipe makes one loaf.
Slice and Enjoy!